Dinner club with Libby and Kristin yesterday evening was all about healthy Mexican. I love Mexican food and usually I'm all about the chips, salsa, cheesy enchiladas and refried beans. Yum. BUT, sometimes you gotta go the healthy route, and it can be just as delicious.On the menu:
Guacamole with multigrain tortilla chips, cucumber and green peppers
Gazpacho (Kristin makes this all the time and it is so good!)
Quinoa taco salad
Everything was delicious. And as always, dinner club with the gals was just what I needed.Quinoa taco salad
Ingredients
1 cup quinoa, rinsed
1 red pepper, chopped
1 orange/yellow pepper, chopped
Cherry tomatoes, halved
Half a red onion, chopped
Queso fresco (Mexican, crumbly cheese)
Can of black beans, drained
1/4 cup cilantro
1 avocado, sliced
Juice of 1 lime
1 tablespoon cumin
Salsa
Salt and pepper to taste
Preparation
Combine quinoa with 2 cups of water and bring to a boil, reduce to simmer for about 25 minutes, or until the water is absorbed. Remove from heat and pour into a large bowl, set aside to allow to cool.
Once quinoa has cooled add all the vegetables, juice of the lime, cilantro and stir. Divide among plates/bowls and crumble about 1/4 cup of queso fresco on each serving, top with avocado and add salsa. Makes about 4-6 servings.
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